Easy Asparagus Galette with Leeks and Burrata

Easy Asparagus Galette with leeks and burrata is a cozy, flavorful dish. I make this at least once a week. The trick I discovered is using a cold dough for a crisp crust. Crispy, golden, and full of fresh flavor. Try this with my Easy Korean Rolled Omelette Recipe for a quick breakfast. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Korean Rolled Omelette Recipe for Quick Breakfast and The Best Fudgy Chewy Browkies.

What You'll Need for Easy Asparagus Galette with Leeks and Burrata

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1 bunch asparagus, trimmed
• 2 leeks, white and light green parts, sliced
• 1 ball burrata cheese
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme leaves
• Optional: Crushed almonds
• Optional: Black pepper
• Optional: Lemon zest

How to Make Easy Asparagus Galette with Leeks and Burrata

1. Make the dough: In a bowl, mix flour and salt. Add cubed butter and mix until crumbly. Stir in water until dough comes together. Wrap and chill for 30 minutes.
2. Prepare asparagus and leeks: Trim asparagus and slice leeks. Toss with olive oil, garlic powder, and thyme. Season with salt and pepper.
3. Roll and fill: Roll dough into a circle on a parchment-lined baking sheet. Arrange asparagus and leeks on half the dough. Add burrata and Parmesan.
4. Fold and bake: Fold the dough over the filling, sealing edges. Brush with egg wash. Bake at 400°F (200°C) for 20–25 minutes until golden.
5. Serve: Let cool slightly. Garnish with parsley before serving.

Storing & Reheating Easy Asparagus Galette with Leeks and Burrata

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make dough up to 2 days in advance. Assemble and bake when ready.

Freezing Easy Asparagus Galette with Leeks and Burrata

Freeze for up to 2 months. Thaw and reheat at 350°F (175°C).

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes. Microwave: Not recommended. Can make the crust soggy.

Recipe Notes

• Chef tip: Chill the dough thoroughly before rolling for best results.
• Best substitution: Replace burrata with fresh mozzarella if needed.
• Make-ahead: Assemble the galette and refrigerate for up to 8 hours before baking.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If the crust is too wet, pat the filling dry before adding burrata.

Easy Asparagus Galette with Leeks and Burrata

⏱

Prep

15 min

🍳

Cook

25 min

⏳

Total

40 min

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1 bunch asparagus, trimmed
• 2 leeks, white and light green parts, sliced
• 1 ball burrata cheese
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley

Seasonings

• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme leaves

Optional Toppings

• Crushed almonds
• Black pepper
• Lemon zest

Instructions

1. Make the dough: In a bowl, mix flour and salt. Add cubed butter and mix until crumbly. Stir in water until dough comes together. Wrap and chill for 30 minutes.
2. Prepare asparagus and leeks: Trim asparagus and slice leeks. Toss with olive oil, garlic powder, and thyme. Season with salt and pepper.
3. Roll and fill: Roll dough into a circle on a parchment-lined baking sheet. Arrange asparagus and leeks on half the dough. Add burrata and Parmesan.
4. Fold and bake: Fold the dough over the filling, sealing edges. Brush with egg wash. Bake at 400°F (200°C) for 20–25 minutes until golden.
5. Serve: Let cool slightly. Garnish with parsley before serving.

Notes

• Chef tip: Chill the dough thoroughly before rolling for best results.
• Best substitution: Replace burrata with fresh mozzarella if needed.
• Make-ahead: Assemble the galette and refrigerate for up to 8 hours before baking.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If the crust is too wet, pat the filling dry before adding burrata.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw and reheat at 350°F (175°C).
• Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes.
• Microwave reheat: Not recommended. Can make the crust soggy.
• Make ahead: Make dough up to 2 days in advance. Assemble and bake when ready.

Nutrition Per Serving

• Calories: 280
• Protein: 10g
• Fat: 14g
• Carbs: 25g
• Fiber: 3g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 80mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Asparagus Galette with Leeks and Burrata FAQs

A Warm Final Note

I can’t wait for you to try Easy Asparagus Galette with Leeks and Burrata and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!